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ENGLISH
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Cabbage
1 head, cored and
20 minutes
cut into eighths
Carrots, sliced
400 g
15 minutes
Cauliflower
1 head, cored
15 minutes
Corn on the cob, fresh
15 minutes
Courgettes (Zucchini), sliced
400 g
10 minutes
Mushrooms, fresh
200 g
10-13 minutes
Peas, green, shelled
400 g
12-15 minutes
Peppers, deseeded and sliced
1 whole pepper
10 minutes
Potatoes, white, all purpose,
900 g
20 minutes
peeled & chopped
Potatoes, new, whole
10-12
20-25 minutes
Spinach, fresh
250 g
10 minutes
Meat and poultry
Whole chicken (not stuffed)
Up to 1.5 kg
60-70 minutes
Don’t try to steam a chicken weighting more tan 1,5 kg, its size will prevent the steam from
circulating properly and it may not cook fully, and don’t stuff the chicken. Top up the reservoir after
about 30 minutes.
Chicken breasts (boneless fillets)
(depending on the size and thickness)
400 g
20-30 minutes
Frankfurter sausages
(prick before cooking)
400 g
15 minutes
Fish and seafood
Mussels, fresh
400 g
10-15 minutes
Don’t use mussels that have been opened prior to cooking. Steam until the shells open fully.
Disregard any that haven’t opened after cooking.
Prawns, shrimps fresh
400 g
6-8 minutes
Lobster tail, frozen
2 pieces
20-22 minutes
Fish fillets, fresh, 6-13 mm, thick,
200 g
10 minutes
plaice, mackerel, trout, etc.
Fish steaks, fresh, 19-25 mm, thick,
200 g
12-17 minutes
plaice, mackerel, trout, etc.
Rice, cereal and pasta
White rice, 2 servings
200 g with 300 ml water
35-40 minutes
Brown rice, 2 servings
200 g with 300 ml water
45-50 minutes (top up the
reservoir)
Couscous, 2 servings
150 g with 300 ml water
10-12 minutes
Pasta (spaghetti), 2 servings
100 g with 300 ml water
20 minutes
USC-181 Inst 6/26/08 1:24 PM Page 6